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* Exported from MasterCook * ROMA CHICKEN EXPRESS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ea Breasts, chicken, halves, -- broiler/fryer, boned, -- skinned 3 tb Pesto, prepared 1 c Broth, chicken Spray, vegetable, cooking 1/4 c Vinegar, balsamic 1/2 c Mushrooms, shitake, -- chopped * 1/3 c Onion, chopped 1/8 ts Garlic salt 1/8 ts Pepper 1/4 c Pepper, red, roasted, -- julienned 3 tb Olives, black, sliced 1 tb Cilantro, chopped * Plain mushrooms can be substituted for the rarer shitake mushrooms. On a hard surface with a meat mallet or similar flattening utensil, pound the chicken to a 1/4-inch thickness. Spread pesto on each side of the chicken breasts. Spray a large non-stick frypan with vegetable cooking spray (PAM, as an example) and heat quickly on high until pan is very hot. Reduce the heat to medium and add the chicken, searing 3 - 4 minutes or until lightly brown on both sides. Remove the chicken, set aside. To the drippings in the pan, add the broth, vinegar, mushrooms, and onion. Cook for 1 minute, stirring to loosen the brown bits from the bottom of the pan. Add the browned chicken, turning to coat. Cook 2 to 3 minutes or until chicken is fork tender. Season with salt and pepper. Garnish with red pepper, olives, and cilantro. Cook: Gloria Piantek, Plainsboro, New Jersey Source: “Chicken Cookery” - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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